Part 1 (20 min)
Peel (1) and dice the potatoes (2). Fill the large pot 3/4 full with water, then add the potatoes to the pot (3). Turn on high heat (4) and cover it (5). While waiting for the water to boil, slice the onion and green onions (6).

Part 2 (20 min)
Once the water boils, take off the lid and let it boil for 10 min (1). Drain the water from the pot (watch out it's hot) and then dump the potatoes in a strainer (2). In the pot, add potatoes, the onions, thyme, and then pour in the chicken broth (3). In a large bowl, melt butter in the microwave for 30 sec (4). To this large bowl add flour, milk and mix briefly. Break the eggs in a separate bowl and with a spoon transfer the yolk to the bowl with the milk mixture (5) (it's ok to get a bit of the white part of the egg). Mix everything together well (6).

Part 3 (20 min)
Add this mixture to the pot (1). Bring the soup to a boil by setting the stove to high heat. With constant stirring, leave it to boil for 1 min (2) and bring down the heat to medium. At this point, add in the heavy whipping cream and stir if you want this soup creamier (optional). Cover and let it simmer for 10 min (3).